Summary

Ingredients

• 400 g pumpkin (se) (Hokkaido), pitted, weihed
• 200 g lentils, red
• 1 red pepper (s)
• 1 large vegetable onion (s)
• 1 piece (s) ginger (about the size a thumb)
• 800 ml vegetable stock, possibly more
• 1 teaspoon, heaped curry
• possibly coconut milk

Print Recipe Pin Recipe

Instructions

1. Heat the vegetable stock in a saucepan. Remove the seeds from the pumpkin, cut into small pieces unpeeled and add to the vegetable stock, simmer.
2. Peel and quarter the onion and grate in the food processor. It`s quick and the hands don`t smell so badly. Add the onion to the pumpkin. Add the lentils and season with the curry.
3. Peel the ginger and cut into fine slices against the grain. Then press into the pot with the garlic press.
4. Finely dice a red pepper and add it. Let everything simmer for another 10 minutes, then mash with a potato masher. We personally like it better than pureed.
5. If you prefer it to soup, you can now add the appropriate amount of vegetable stock. Of course, garlic can also be added, but is not absolutely necessary. If you don`t want to watch out for calories, you can stir in coconut milk or cream.